Summary

Ingredients

• 750 g potato (s), floury boilin
• 150 g mushrooms
• 1 bunch soup vegetables (carrot, leek, parsley, celery)
• 1 bunch parsley, smooth
• 1 onion (s)
• 1 clove garlic
• 1 leaf lovage, fresh or teaspoon dried
• 2 tablespoon clarified butter
• 1 teaspoon, heaped marjoram
• 1 teaspoon caraway seeds
• 800 ml meat or vegetable broth
• salt and pepper
• 150 g breakfast bacon
• 200 ml whipped cream

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Instructions

1. Peel the potatoes and cut into 1 cm cubes, clean the mushrooms and cut in half or quarter. Wash and chop the soup vegetables, leave the carrot whole, peel and finely chop the onion and garlic.
2. Heat the clarified butter and fry the potatoes in it, briefly fry the mushrooms, stir in the soup vegetables, onions and garlic and roast everything for a few minutes. Pour in the broth, add the carrot, season with lovage, caraway seeds, marjoram, salt and pepper and let the soup simmer gently for 20 minutes.
3. Remove the carrot from the soup, cut into cubes and set aside. Wash and chop the parsley, finely dice the breakfast bacon and fry in a pan without fat.
4. Stir the cream into the soup with the hand blender, bring the soup to the boil briefly and season again with salt and pepper. Serve sprinkled with diced bacon and carrots and parsley.